MENU: Family Style Taco Dinner
Today is National Taco Day, and to celebrate, we're fixing up a crowd-pleasing, family-style meal of grilled fish tacos with flour tortillas and creamy chipotle sauce served with rice and beans.
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RECIPE: Grilled Fish Tacos with Creamy Chipotle Sauce
SERVES 8
INGREDIENTS
FOR THE CHIPOTLE SAUCE:
½ cup mayonnaise
⅓ cup plain Greek yogurt
½ tsp. dried oregano
¼ tsp. ground cumin
¼ tsp. dried dill
1 canned chipotle chile in adobo sauce plus 1 tsp. sauce
Kosher salt, to taste
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FOR THE FISH:
1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne
½ tsp. ground cumin
½ tsp. dried oregano
2½ lb. boneless, skinless tilapia fillets, sliced in half lengthwise
Kosher salt, to taste
Canola oil, for grilling
TO SERVE:
8" corn or flour tortillas, warmed
¼ small head green cabbage, very thinly shredded
1 small white onion, minced
1 medium tomato, cored and finely chopped
2 limes, cut into wedges
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INSTRUCTIONS 1. Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.
2. Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron grill pan over medium-high heat). In a small bowl, mix garlic powder, paprika, cayenne, cumin and oregano; set spices aside. Pat the fish dry, season with salt and sprinkle with spices; refrigerate for 15 minutes. Brush the grill with oil and working in batches if necessary, grill fish, flipping once until cooked through, about 5 minutes.
3. Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.
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RECIPE: BLACK BEANS
SERVES 8
INGREDIENTS
3 tbsp. olive oil
3 cloves garlic, chopped
1 medium white onion, roughly chopped
1 lb. dried black beans, soaked overnight and drained
1 jalapeño pepper, sliced in half
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
Minced white onion, for garnish
Queso fresco, crumbled, for garnish
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INSTRUCTIONS
In a 4-qt. saucepan, heat oil over medium-high heat. Add garlic and onion, and cook until the soft, about 6 minutes. Add beans, jalapeño, and bay leaf and cover with water by 1", about 5 cups. Bring to a boil, reduce heat to medium-low and cover. Cook for 1 hour, until beans are tender. Remove bay leaf and discard. Place about 1 cup beans in a bowl and mash with a fork; return to pot and season with salt and pepper. Serve with onions and cheese.
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